Source: Food Explorer
Xinzhou delicacy - chopped buns, once like dog feet, twist flowers and hot steamed buns, were all the rage in the streets and alleys, villages and countryside. Cangbu, Kongbu, Wangji and other places have those ancestral shops that specialize in making chopped buns, and Yangluo chopped buns are regarded as typical representatives.
Yangluo Chop Bun stands out for its uniqueness. This cuisine is made entirely by hand and baked in an earthen oven. The fermented dough is half-burned and half-steamed in a large iron pan with a flat bottom, and finally baked into a fluffy dough. It not only retains the crispiness of the baked cake, but also has the softness of steamed bread, crispy on the outside and soft on the inside, and fragrant. Each baked bun is a thick round cake that must be cut into several small pieces using a knife before it can be sold, hence the name "chopping mold". In places where there is chopped bread, this sweet smell wafts in the wind and is mouth-watering.
The outer skin of the chopped bun is crispy, and the inside is soft, which makes people reluctant to give up. When a plate of chopped buns is served, the pieces cut into are quite large, and it is easy to tear them into small pieces and enjoy them. The skin is crispy and can be a little uncomfortable on the first bite, as the hard crust requires some bite. However, after eating a few more bites, people began to develop a good impression of this "grinding teeth" bun.
Yangluo chopped bun, as one of the folk snacks, is famous for its pure handmade and earthen oven baking methods. The fermented dough is half burned and half steamed on a large iron pot with a flat bottom, and finally baked into a fluffy dough that has both the crispy aroma of the baked cake and the softness of the steamed bun. The baked bun is thick and thick, and it is usually divided into small portions with a knife and sold by weight, hence the name "chopping mold". Wherever there is a roasted bun, you can smell its sweet taste.
Not only is the skin crispy, but the inside is also a little burnt, making it chewy and grainy. Generally speaking, it is common to dip it with a small cup of bean paste, but there are also many people who like the original flavor and enjoy the sweet taste of the bun itself.